Recipe(tried): Passover Recipes for Arienne.....

Pandora's Chicken

1/2 cup good quality red-wine vinegar
1/2 cup plus 1 tablespoon light olive oil
1/2 cup fresh oregano
1/4 cup fresh parsley, chopped
1 head fresh garlic, peeled and pureed
Kosher salt and freshly ground pepper to taste
3 bay leaves
1 cup ripe pitted olive, halved
5 pounds of boneless and skinned chicken breasts, halved
3/4 cup brown sugar
1 cup good red wine
8 shallots, chopped
1 tablespoon margarine
1 cup sun-dried tomatoes, halved
2 16-ounce cans artichoke hearts, drained

In a 9- by 12-inch or similar size baking dish, mix the wine vinegar, 1/2 cup of the olive oil, the oregano, parsley, garlic, kosher salt, pepper, bay leaves, and olives. Add the chicken breasts and marinate, covered with foil, in the refrigerator overnight.

The next day sprinkle with the brown sugar and red wine. Bake for 1 hour, covered, in a preheated 350-degree oven. Cool

Remove the chicken breasts and cut into bite-size chunks and return to the baking dish.

In a frying pan saute the shallots in the margarine and remaining tablespoon olive oil over a medium-high heat. Add the sun-dried tomatoes and artichoke hearts.

Pour the sun-dried tomatoes mixture over the chicken and reheat in the 350-oven for about 15 minutes. Discard the bay leaves and serve with a large green salad, saffron rice, and a good bottle of red wine.
Yield: 12 servings

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Tsimmes My Way

3 large sweet potatoes, peeled and sliced
4 large carrots, thinly sliced
1 small butternut squash, peeled, seeded and sliced
1/4 c. raisins
1/4 c. prunes
1/4 c. golden raisins
1/4 c. chopped dates
grated rind of 1 orange
juice of 1 lemon
2 T. brown sugar
1/4 c. honey

Layer all fruit and veggies in a 9x13 pan. Sprinkle with remaining ingredients. Cover with foil and bake at 350 for 1 1/2-2 hours until veg. are tender.

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Asparagus with Orange Butter

serves 4
20 stalks of asparagus
3 T. butter
1/3 c. pecans, chopped
1 t. orange zest
salt and pepper to taste

Trim stalks of asparagus and blanch in a skillet with 1 inch of boiling water for 3 mts.
Melt butter over med. heat in small pan, add pecans and cook til nuts are toasted about 4 mts.
Stir in the orange peel and cook 1 more mt., stirring occasionally. Pour over asparagus and serve.

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CARROT SOUFFLE (not for Passover)

This tastes just like sweet potato souffle!!

1 lb. carrots, peeled and sliced
salt to taste
1/2 c. butter, melted
1/2 c. sugar
1 t. baking powder
3 T. flour
3 eggs
1 t. vanilla
1/4 t. Spice Blend*

*Spice Blend is a jar of spice I bought at Pier One a couple of years ago. When I went back to get more, they were out. Luckily I keapt the jar with the ingredients and now I make my own. It is simply equal portions grounded of:
ground coriander, ground cloves, ground cinnamon, sugar, aniseed, fennel seeds, and ground ginger. I ground it in the coffee machine grounder. It is fabulous.

Cook carrots in small saucepot in salted water covered til tender. Drain. Combine with butter in a blender or food processor and process till smooth.

Combine the sugar, baking powder, flour, eggs and vanilla in a bowl. Mix well and add to the pureed carrots and mix well.

Spoon mixture into a greased baking dish and bake at 350 for 45 mts.

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Poulet Pomme Terre (not for Passover)

1 stick butter
1 large Granny Smith Apple, peeled, cored and chopped
1 tsp. honey
1 tsp. lemon juice
1/2 cup all-purpose flour
salt and pepper to taste
4 skinned and boned chicken breast halves
1 cup chicken broth
1 cup apple juice
1/2 cup cranberry juice
1/4 cup applejack or brandy
1-inch piece cinnamon stick
snipped fresh chives
1/2 c. dried cranberries

Melt 2 tblsp. of the butter in a small skillet over med. heat. Add apple, honey and lemon juice. Saute til' just tender and golden, about 4 mts. Set aside.
Place the flour in bowl. Season with salt and pepper. Dredge the chicken and shake off the excess.
Melt 4 tblsp. of the butter in a large skillet over med. heat. Add the chicken and cook til' golden on both sides. Transfer to a serving platter and keep warm. Add the broth, apple and cranberry juices, applejack, dried cranberries and cinnamon to the skillet and bring to a boil scraping up the browned bits. Boil until reduced to 2/3 cup., about 15 mts. Stir in the apple mixture and 2 tblsp. of the butter and salt and pepper to taste. Discard cinnamon stick. Serve with sauce ladled over chicken and chives.